Friday, October 30, 2009

Kuih Bom ( Fried Sesame Balls)

Kuih, either sweet or savory, I like all. I used to go to the Malay stall near my place, and get a few kuih-muih for breakfast before going to work. Just to name a few of my favorites; epok-epok sardines, abok-abok. popia goreng, kuih lapis, ondeh-ondeh, kuih keria, lopes and lot more.... My mom made kuih-muih for her stall  everyday and I used to help her making some kuih. (To understand better what is the meaning of kuih, click here.)

Although I have my kuih recipe book with me here, I have to searched online for guidance and tips before I start cooking since my mom is so far away. (well I always do that anyways.. hehe..)

Today, I made Kuih Bom (Fried Sesame Balls)  for afternoon snack. It is almost similar to Ondeh-Ondeh but Ondeh-Ondeh is boiled. Kuih Bom is made with glutinous rice flour and coated with sesame seeds. In some recipes, they add mashed sweet potato to the dough. Traditionally the filling is cooked sweet coconut but there are also variety of fillings, such as ground peanuts, bean paste and kaya. 

Recipe from "Aneka Minuman Petang" recipe book


150 gm sugar
150 palm sugar ( I used brown sugar)
125ml water
Grated coconut (from 1/2 coconut)
2 screwpines
1 tsp corn flour + 1 tbsp water

If you using palm sugar, make sure to chop the sugar first.
Combine both sugar, knotted screwpines and water in medium saucepan in a low heat. Leave it to simmer until the sugar dissolve. Add the grated coconut and stir well.  Stir at all times and do not leave the mixture to dry out. While it is still slightly wet, add the cornflour mixture. The filling will slightly be thick. Turn off the heat and leave the filling to cool down completely before using.

300 gm glutinous flour
120-130ml coconut milk ( from 1/2 coconut)
pinch of salt
sesame seed
vegetable oil

Combine the glutinous flour and salt in a medium size bowl. Add the coconut milk bit by bit and knead into a smooth dough. Knead until the dough is not sticky to hand. Then shape into balls. Flatten each ball and put about 1 tsp of filling then reshape into balls. Coat fully with sesame seeds. Heat oil and deep fry the sesame balls over medium heat until golden brown.

  • To avoid kuih bom to "explode" while cooking, make sure it is totally covered with oil. You have to give some TLC... The temperature should not be too high and do not fry them too long. It is best to deep-fry immediately. 
  • However, Kuih bom is best eaten when it is cold to avoid burning your tougue.


Za said...

This I like!!!'s been a long time since i last had this. But don't think I'll make this cos my kids don't really like the chewy texture of this kuih. Sigh....if u lived a little closer i could share...hahahah

lilmizlynn said...

Za, I hvnt had this for a long time too.. My mom made these to sell at her shop and I wld take a few aside for me.. haha.. It would be so awesome, if we live closer so we can share these kuih-muih together.. best kan!! hehe

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